Taco Pasta Salad is a childhood fave of mine. I used to request it for my Birthday meal, I loved it so much! You can add or omit anything from this recipe. This is a cold, delicious dish that you can take to any BBQ, picnic or holiday! I added some things I love in it as an adult but didn't like as a kid, like avocados and corn. You can omit those if you'd like. This is a great way to use leftover taco stuff from your Taco Tuesday! VEGETARIANS: Just Omit Taco Meat. #TacoPastaSalad #sonomnom4u #vegetarian
1 (16 oz) box Rotini Pasta (you can also use tri-color Rotini)
1 (16 oz.) jar of salsa
8 oz cooked and chilled taco meat (omit for vegetarian version)
2 cups shredded cheddar
2 bunches green onions, chopped
1 (6 oz.) can black olives, drained and sliced
1 pint grape tomatoes, halved or whole
1 (15 oz) can of black beans, drained and rinsed
1 packet taco seasoning
1 cup corn (optional)
1 avocado cut into chunks (optional)
2 cups Doritos Crushed
Boil pasta according to package directions. Drain, toss with olive oil and refrigerate until cold.
In a large bowl, combine salsa, sour cream and taco Seasoning. Stir until well mixed. Add taco meat, cheddar, green onions, black olives, tomatoes, black beans, corn and avocado. When pasta is completely chilled, toss that in and mix everything together until it is a perfectly coated blend of delicious ingredients! Cover the top of the salad with crushed Doritos and serve cold.
